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Lemon juice is added to the cooked and creamy vinegar custard just before it's poured into the waiting crust, adding a wonderful taste treat to this old-fashioned pie topped with meringue.
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This recipe for salsa is made in a food processor with fresh tomatoes, onions, and canned green chilies.
cooking.nytimes.com
This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead
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Get Cold Chicken Curry with Toasted Almonds and Crystallized Ginger Recipe from Food Network
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This recipe is by Jill Santopietro and takes 50 minutes, 1-2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A delicious banana shake made with milk, yogurt, lemon juice and sugar.
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A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
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Green chicken is the dish that has originated from the Nilgiri regions of South India. This dish is one of our family favourites and I am so thrilled to share...
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This dish is essentially a spicier version of Spanish patatas bravas. It works equally well as a starter, snack, or accompaniment to a main course, like our Spiced BBQ Glazed Chicken.
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Get Arctic Char in Salt Crust with Saffron Aioli Recipe from Food Network
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This recipe is from Everyday Food reader Daniel Lee Mishkin, of South Portland, Maine.